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Veal Medallions “Venus”

Prep Time:
20 mins.
Cook Time:
5 mins.


  • Flour as required
  • 8 slices filet of veal, 2 1/2 ounces each
  • 3 tablespoons butter
  • 2 shallots, minced
  • 1 red pepper, cut in thin strips
  • 8 shrimps (size 21-25 count), shelled, deveined and butterflied
  • 4 tablespoons brandy
  • 1 cup tomato sauce
  • 1 cup light whipping cream
  • Salt and freshly ground pepper to taste


  1. Flour the veal medallions and shake off excess.
  2. In a large skillet, heat half the butter and brown the milk-fed veal. Remove meat from pan and keep warm.
  3. Add the remaining butter, shallots, red pepper, and shrimp. Cook gently for a few minutes.
  4. Deglaze with the brandy. Add the tomato sauce and cream and reduce by a quarter.
  5. Return the veal to the pan and simmer a few minutes in the sauce. Season to taste and serve.

Source: MilkFedVeal.com and Tony Spataro, chef, DaToni Restaurant, Quebec, Canada